Prepare a 20 cm round cake pan with a removable base. Lightly grease the pan and line the bottom with baking paper so the cheesecake can be removed easily once set. Make the base by placing the dates, pecans, shredded coconut, and melted coconut oil into a food processor. Blend until the mixture is finely chopped and sticky. It should hold together when pressed between your fingers. Transfer the mixture into the prepared pan and press it firmly and evenly across the base using the back of a spoon or your hands. Place the pan in the refrigerator while you prepare the filling.

To make the filling, cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Use ripe avocados — they should feel soft but not mushy. Add the coconut milk, maple syrup, lime zest, lime juice, and chia seeds. Blend until completely smooth, stopping to scrape down the sides if needed. If the mixture seems thin at this stage, don’t worry — it thickens as it sets.

Remove the pan from the refrigerator and pour the avocado mixture over the chilled base. Spread it evenly and smooth the top with a spatula. Cover the cheesecake and place it in the refrigerator to set. For best results, refrigerate overnight or for at least 8 hours. This cheesecake is best made one day ahead, allowing the chia seeds to fully thicken the filling and the flavors to settle. If the filling looks soft before chilling, that is normal — setting happens in the fridge.

Once fully set, carefully remove the cheesecake from the pan and transfer it to a serving plate. Decorate with fresh berries and a little lime zest just before serving.